?? ? ?近期(qi)，齊魯工(gong)業(yè)大學(xué)食品(pin)科學(xué)與工(gong)程學(xué)院和山(shan)東農(nóng)業(yè)工程學(xué)(xue)院食品科學(xué)與(yu)工程學(xué)院(yuan)研究人員(yuan)在中科院(yuan)一區(qū)(qu)期刊《Postharvest Biology and Technology》（IF=4.303）在線(xian)發(fā)表了題為(wei)“Synergistic inhibitory effect of 1-methylcyclopropene (1-MCP) and chlorine dioxide (ClO2) treatment on chlorophyll degradation of green pepper fruit during storage”的研究文章。

? ? ? 在該文章(zhang)中，研究人員(yuan)使用上(shang)海騰(teng)拔儀器Universal TA研(yan)究型質(zhì)構(gòu)(gou)儀來測定青(qing)椒的硬度。

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